Sedbergh’s Black Bull listed among the UK’s top 50 Gastropubs

Left to right James Ratcliffe & Nina Matsunaga - credit Phil Rigby Photography
Left to right James Ratcliffe & Nina Matsunaga - credit Phil Rigby Photography

The Black Bull, Sedbergh, Cumbria, has been included for the first time in the prestigious Estrella Damm Top 50 UK Gastropubs awards 2020, listed at number 26.

The UK’s best pub chefs, many with Michelin stars, gathered today at Port Lympne Hotel & Reserve, Kent, to enjoy Stephen Harris’s food, head chef of The Sportsman, in Seasalter, Kent, which has featured as the UK’s number one gastropub on no less than four occasions.

The awards are designed to showcase the very best pubs and pub food in Great Britain. Each year the awards are voted for by top foodies and hospitality experts. These include food writers, catering development managers and executive chefs, celebrity and top hospitality industry chefs, pub guide editors, industry chiefs and food operators – all of which means the list really is decided by the industry.

Editor of the Estrella Damm Top 50 Gastropubs Nicholas Robinson said: “Gastropubs are an example of everything that is great about the UK food and drink scene. It’s something no one else in the world can do as well as we do in Britain. As a result, the pubs on the list are envied by so many because of the innovation and skill within them. Real gastropubs offer unique experiences while remaining focal points within communities. They are very special places to be. Gastropubs are unique for many reasons, mainly because they blur the lines between pubs and restaurants, yet maintain the charm and atmosphere of a traditional pub.”

The Black Bull’s co-owner James Ratcliffe said: ‘’We are aiming to offer the whole package – great food, a beautiful setting, warm service and genuine Dales hospitality. For Nina it’s a dream come true to have such a fantastic array of local, seasonal ingredients at her fingertips, this provenance allows her to create an array of traditional dishes, to which she then adds unique elements to elevate them to something truly memorable, which keeps diners coming back for more.’’